EP0029937A2 - Dry emulsion of fatty material and process for preparing it - Google Patents

Dry emulsion of fatty material and process for preparing it Download PDF

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Publication number
EP0029937A2
EP0029937A2 EP80106938A EP80106938A EP0029937A2 EP 0029937 A2 EP0029937 A2 EP 0029937A2 EP 80106938 A EP80106938 A EP 80106938A EP 80106938 A EP80106938 A EP 80106938A EP 0029937 A2 EP0029937 A2 EP 0029937A2
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EP
European Patent Office
Prior art keywords
emulsion
casein
milk
acid
fat
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Granted
Application number
EP80106938A
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German (de)
French (fr)
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EP0029937B1 (en
EP0029937A3 (en
Inventor
Arie Kuipers
Herbert Becker
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Meggle Milchindustrie GmbH and Co KG
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Meggle Milchindustrie GmbH and Co KG
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Priority to AT80106938T priority Critical patent/ATE7842T1/en
Publication of EP0029937A2 publication Critical patent/EP0029937A2/en
Publication of EP0029937A3 publication Critical patent/EP0029937A3/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/04—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk fats but no non-milk proteins

Definitions

  • the invention relates to an acidic casein-containing fat emulsion for use in food and feed, in particular for the production of mixed exchangers, and a process for its production.
  • the object of the invention is to solve this problem and to produce an acidic casein-containing emulsion in which neither flocculation of the casein nor separation of the fat occurs. Furthermore, it is intended to be able to prepare milk-exchange potions on the basis of such emulsions, which was previously only possible with milk-exchange formulations without casein, if one wanted to avoid the aforementioned coagulum formation.
  • This object is achieved according to the invention by a process for the preparation of an acidic casein-containing fat emulsion, which is characterized in that the pH of a casein-containing milk product is reduced to 2.5 to 3.7 with solution of the casein, the acidic solution of fat until it is achieved a content of 1o to ao%, based on the dry mass of the mixture, is added and the mixture is converted into an emulsion, the emulsion is optionally dried and the liquid or dry emulsion is optionally mixed with an amount of a pH-regulating substance such that the pH The value of the liquid, possibly reconstituted potions is raised to pH 3.8 to 4.5.
  • the invention is based on the surprising finding that at the specified pH casein solutions are able to form stable fat emulsions, which even dry and let reconstitute and suitable for re-raising of the pH value in the V application published in foodstuffs or in animal feeding acidic area remain stable. This is surprising since, according to the prior art mentioned above, under these conditions a flocculation of the casein and a separation of the fat had to be expected.
  • the emul obtained by the process according to the invention sion is particularly suitable for use as a semi-finished product in food preparations.
  • a stable emulsion state is ensured if the pH ranges according to the invention are observed in the end product.
  • the emulsion according to the invention is used in the production of milk replacers, this is particularly suitable for use as a calf feeder in large stables.
  • the calf feeder is not administered at certain times, but is always available for consumption. This requires a good pot life, which is achieved by adjusting an acidic pH, optionally using a preserving acid.
  • a further requirement for such drinking troughs is that they must also be able to be fed cold, ie at temperatures below body temperature, that is to say they have a consistency and taste which are digestible and appealing for consumption by the calf. This condition is also met by the milk exchanger according to the invention.
  • skimmed milk for example, skimmed milk, skimmed milk concentrate, skimmed milk powder, buttermilk, buttermilk concentrate, buttermilk powder, casein dust or cheese dust-containing whey products, casein or combinations thereof can be used as casein-containing milk products.
  • the products are in powder form, they are reconstituted beforehand or during the process by adding water.
  • the pH drop in the range from 2.5 to 3.7 takes place in the casein-containing mixture under such conditions that casein precipitation when passing through the isoelectric point is either avoided or does not lead to hardening of the protein particles, which prevents the subsequent redissolution.
  • This can be achieved, for example, by introducing the acid and adding the liquid milk product to it, or by carefully adding the acidifying agent at a sufficiently low temperature, which is expediently below 20 ° C. If casein precipitates when the pH is reduced, it can be brought back into solution by careful heating.
  • the casein solution is understood to be real solutions and quasi-solutions which are not suspensions of solid casein particles.
  • Mineral acids such as hydrochloric acid and phosphoric acid, organic acids such as formic acid and their homologs with up to three carbon atoms, edible acids, such as. B. citric acid, fumaric acid, adipic acid and / or glucono-Y-lactone, acidic milk or whey products, which are obtained in particular by cation removal via ion exchangers or electrodialysis.
  • Fat is added to the acidic solution obtained in the amount indicated above and then emulsified.
  • Animal and vegetable fats and mixtures thereof are suitable as fat.
  • a certain amount of fat can already be contained in the milk product containing casein. Insofar as it has separated out when the pH value is lowered, it is emulsified together with the amount of fat added.
  • the emulsion obtained in this way can either be dried or processed further directly in liquid or concentrated form. If the emulsion is dried to form a powdery intermediate which now i a fat content of 1o to 6 0, preferably 0 to 4%. T. has, when reconstituted by adding water, a new homogeneous and stable emulsion is formed, in which the casein is also present in solution.
  • the optionally homogenized emulsion obtained can be raised to a pH of 3.8 to 4.5 either directly or after prior drying or, if appropriate, reconstitution of the dried emulsion by adding a pH-regulating substance.
  • Suitable pH-regulating substances for this purpose are alkaline buffer salts, for example alkali or alkaline earth salts of preserving acids, milk or whey products, as well as other components of compound feed, such as. B. mineral premixes, cereal products and the like.
  • Typical examples of ge Suitable salts of preserving acids are the sodium or calcium salts of formic acid or propionic acid or other usual preserving acids.
  • the pH increase is expediently carried out at temperatures below 35 ° C, preferably below 2 0 0 C.
  • the thus-induced pH-raising means no random Bela hour of the animal with salts which the osmolarity of the feed raise because the pH balance is made with valuable and necessary substances.
  • the pH can be raised via the choice of the recipe components, provided that they are not substances that cause the emulsion to be destabilized from the outset.
  • Acidic, casein-containing milk exchangers obtained according to the invention can also be used to add other additives customary in milk exchangers, such as mineral salts, vitamin mixtures, cereal products and the like. These additives and the quantities to be considered are known to the person skilled in the art and do not require any further description here.
  • An acidic casein-containing emulsion is achieved by the invention, which is stable against flocculation, separation of the fat and microbiological changes, is well tolerated and is easy to use. It can be provided in liquid or dried form and, when used in milk exchangers, can be fed either directly or after adding water or aqueous liquids.
  • the dry emulsion could be blended to pH ranges between 3.8 and 4.5 by adding skimmed milk powder, sweet whey powder or other pH-regulating formulation components and then provided a stable, finely dispersed mixture when reconstituted with water.
  • the mixture is thickened to 25 0 0 kg concentrate of 35% dry mass and pH 3.6. 9.2 kg of 85 % formic acid are added. The pH value drops to 3.3. Then 100 kg of a fat mixture consisting of 5o kg beef fat, 22.5 kg lard, 22.5 kg coconut fat, 3.7 kg lecithin and 1.3 kg monostearate, stabilized with butylated hydroxytoluene was added, and the i-M research emulsified. 5 kg of carboxymethyl cellulose and 11.3 kg of calcium formate are mixed into the emulsion with vigorous stirring. The emulsion has a pH of 3.9 and is durable. For feeding, the concentrate is optionally mixed with vitamins and trace elements in the usual way and diluted with 2.5 kg of water per kg of concentrate for preparation for drinking.
  • skimmed milk concentrate (40% dry matter, 22% lactose, 14% protein, 3 , 2% ash, pH 6.5) was mixed with vigorous stirring, until a homogeneous dispersion ent - stands.
  • This dispersion is emulsified with 250 kg of a fat mixture, as described in Example 2, with gentle heating.
  • This mixture is in the usual manner to a spray tower dried to a powder with 23% protein, 36% lactose, 11% ash, 25% fat, 2% water, pH of 1% solution 0 3, 0th
  • the finished milk exchanger has a pH in a 0 % solution of 4.1.
  • the finished milk exchanger has a pH, measured in 1 0 % resolution, of 4.2.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)
  • Agricultural Chemicals And Associated Chemicals (AREA)
  • Colloid Chemistry (AREA)

Abstract

1. Process for the preparation of an acid, casein-containing fatty dry emulsion, characterized in that the pH value of a casein-containing milk product is lowered to between 2.5 and 3.7, the casein being dissolved, fat is added to the acid solution up to a content of 10 to 60 % in relation to the dry mass, and is converted into an emulsion the emulsion is dried and the dry emulsion optionally mixed with such a quantity of a pH-adjusting substance that the pH value of the reconstituted emulsion is raised to between 3.8 and 4.5.

Description

Die Erfindung betrifft eine saure caseinhaltige Fettemulsion für den Einsatz in Lebensmitteln und Futtermitteln, insbesondere zur Herstellung von Mischaustauschern, und ein Verfahren zu ihrer Herstellung.The invention relates to an acidic casein-containing fat emulsion for use in food and feed, in particular for the production of mixed exchangers, and a process for its production.

Es ist aus der Referatesammlung des Milchwirtschaftlichen Kongresses 1978, Seite 1059 bekannt, daß Emulsionen von caseinhaltigen Milchprodukten mit Fett bei pH-Werten um 3 instabil sind. Ferner ist es aus der DE-OS 22 25 744 bekannt, daß bei derartigen pH-Werten die das Restfett der Buttermilch enthaltende Emulsion destabilisiert wird und sich abscheidet. Ferner ist es bekannt, daß Milchaustauscher, welche Casein enthalten, unter sauren pH-Bedingungen ein grobes Koagulat abscheiden und dadurch die Tränke untauglich wird. Ein solcher Milchaustauscher wäre aber sehr erwünscht, weil er die Vorzüge der Sauertränke mit den Vorzügen vereinigen würde, welche durch eine Versorgung des Tiers mit dem Gesamtproteinkomplex der Milch gegeben sind. Gleichzeitig würde futtermittelrechtlichen Verordnungen Rechnung getragen, welche einen hohen Anteil an Magermilch in Milchaustauschern fordern.It is known from the collection of papers at the Dairy Congress 1978, page 1059 that emulsions of casein-containing milk products with fat are unstable at pH values around 3. Furthermore, it is known from DE-OS 22 25 744 that at such pH values the emulsion containing the residual fat of the buttermilk is destabilized and separated out. It is also known that milk exchangers containing casein separate a coarse coagulate under acidic pH conditions and the drinking water is thereby unsuitable. Such a milk exchanger would be very desirable, however, because it would combine the advantages of the acid drinker with the advantages that are provided by supplying the animal with the total protein complex of the milk. At the same time, feed regulations would be taken into account, which require a high proportion of skim milk in milk replacers.

Der Erfindung liegt die Aufgabe zugrunde, dieses Problem zu lösen und eine saure caseinhaltige Emulsion herzustellen, bei der weder eine Ausflockung des Caseins noch eine Abscheidung des Fettes auftritt. Ferner ist beabsichtigt, auf Basis solcher Emulsionen Milchaustauschertränken bereiten zu können, was bisher nur mit Milchaustauscher-Rezepturen ohne Casein zu bewerkstelligen war, wenn man die genannte Koagulatbildung vermeiden wollte.The object of the invention is to solve this problem and to produce an acidic casein-containing emulsion in which neither flocculation of the casein nor separation of the fat occurs. Furthermore, it is intended to be able to prepare milk-exchange potions on the basis of such emulsions, which was previously only possible with milk-exchange formulations without casein, if one wanted to avoid the aforementioned coagulum formation.

Gelöst wird diese Aufgabe erfindungsgemäß durch ein Verfahren zur Herstellung einer sauren caseinhaltigen Fettemulsion, welches dadurch gekennzeichnet ist, daß man den pH-Wert eines caseinhaltigen Milchprodukts auf 2,5 bis 3,7 absenkt unter Lösung des Casein, der sauren Lösung Fett bis zur Erzielung eines Gehalts von 1o bis ao %, bezogen auf die Trockenmasse der Mischung, zusetzt und die Mischung in eine Emulsion überführt, die Emulsion gegebenenfalls trocknet und die flüssige oder trockene Emulsion gegebenenfalls mit einer solchen Menge einer pH-regulierenden Substanz vermischt, daß der pH-Wert der flüssigen, gegebenenfalls rekonstituierten Tränke auf pH 3,8 bis 4,5 angehoben wird. Die Erfindung beruht auf der überraschenden Feststellung, daß beim angegebenen pH-Wert Caseinlösungen stabile Fettemulsionen zu bilden vermögen, welche sich sogar trocknen und rekonstituieren lassen und bei Wiederanhebung des pH-Werts in den für die Ver- wendung in Lebensmitteln oder bei der Fütterung geeigneten sauren Bereich stabil bleiben. Dies ist überraschend, da nach dem oben erwähnten Stand der Technik unter diesen Bedingungen mit einer Ausflockung des Caseins und mit einer Abscheidung des Fettes gerechnet werden mußte.This object is achieved according to the invention by a process for the preparation of an acidic casein-containing fat emulsion, which is characterized in that the pH of a casein-containing milk product is reduced to 2.5 to 3.7 with solution of the casein, the acidic solution of fat until it is achieved a content of 1o to ao%, based on the dry mass of the mixture, is added and the mixture is converted into an emulsion, the emulsion is optionally dried and the liquid or dry emulsion is optionally mixed with an amount of a pH-regulating substance such that the pH The value of the liquid, possibly reconstituted potions is raised to pH 3.8 to 4.5. The invention is based on the surprising finding that at the specified pH casein solutions are able to form stable fat emulsions, which even dry and let reconstitute and suitable for re-raising of the pH value in the V application published in foodstuffs or in animal feeding acidic area remain stable. This is surprising since, according to the prior art mentioned above, under these conditions a flocculation of the casein and a separation of the fat had to be expected.

Die nach dem erfindungsgemäßen Verfahren erhaltene Emulsion eignet sich besonders dafür, in Lebensmittelzubereitungen als Halbfabrikat verwendet zu werden. Unter Einhaltung der erfindungsgemäßen pH-Bereiche im Endprodukt ist ein stabiler Emulsionszustand gewährleistet. Insbesondere ist es möglich, beim Verwender eine Emulsion in Flüssig- oder in Trockenform anzuwenden, welche noch nicht im pH-Wert auf den Bereich von 3,8 bis 4,5 angehoben wurde, und diesen Bereich erst mit den bei der Verwendung angewandten Rezepturkomponenten zu bewerkstelligen.The emul obtained by the process according to the invention sion is particularly suitable for use as a semi-finished product in food preparations. A stable emulsion state is ensured if the pH ranges according to the invention are observed in the end product. In particular, it is possible to apply an emulsion in liquid or dry form to the user, which has not yet been raised in the pH value to the range from 3.8 to 4.5, and only to increase this range with the formulation components used during use accomplish.

Verwendet man die erfindungsgemäße Emulsion bei der Herstellung von Milchaustauschern, so eignet sich dieser besonders dafür, in Großstallungen als Kälbertränke verwendet zu werden. In derartigen Großstallungen wird die Kälbertränke nicht zu bestimmten Zeiten verabreicht, sondern steht jederzeit zum Verzehr bereit. Dies erfordert eine gute Haltbarkeit der Tränke, welche durch Einstellung eines sauren pH-Werts, gegebenenfalls unter Verwendung einer konservierenden Säure, erzielt wird. Eine weitere Anforderung an derartige Tränken besteht darin, daß sie auch kalt, d. h. bei Temperaturen unterhalb der Körpertemperatur, verfütterbar sein müssen, d. h. eine für den Verzehr durch das Kalb bekömmliche und ansprechende Konsistenz und Geschmack aufweisen. Auch diese Bedingung wird durch den erfindungsgemäßen Milchaustauscher erfüllt. Setzt man einer Tränke erst vor der Verabreichung eine Konservierungssäure, wie Ameisensäure, zu, so bereitet dies technologische Schwierigkeiten, da am Verwendungsort die gleichmäßige Zugabe der Säure schwer durchführbar ist und Ameisensäure selbst flüchtig ist und daher für die Verwendung in einem Trockenprodukt ausscheidet und außerdem Geruchsbelästigungen und sonstige Gefahren mit sich bringt.If the emulsion according to the invention is used in the production of milk replacers, this is particularly suitable for use as a calf feeder in large stables. In such large stables, the calf feeder is not administered at certain times, but is always available for consumption. This requires a good pot life, which is achieved by adjusting an acidic pH, optionally using a preserving acid. A further requirement for such drinking troughs is that they must also be able to be fed cold, ie at temperatures below body temperature, that is to say they have a consistency and taste which are digestible and appealing for consumption by the calf. This condition is also met by the milk exchanger according to the invention. Substituting a watering only before the administration, a preservative acid such as formic acid, too, so preparing the technological difficulties, since the place of use, the uniform addition of the acid is difficult to carry out and formic acid itself is volatile and therefore rock product is eliminated for use in a T, and also Nuisance and other dangers.

Beim erfindungsgemäßen Verfahren können als caseinhaltige Milchprodukte beispielsweise Magermilch, Magermilchkonzentrat, Magermilchpulver, Buttermilch, Buttermilchkonzentrat, Buttermilchpulver, caseinstaub- oder käsestaubhaltige Molkeprodukte, Casein oder Kombinationen davon verwendet werden. Soweit die Produkte pulverförmig sind, werden sie vorher oder im Verlauf des Prozesses durch Zusatz von Wasser rekonstituiert.In the process according to the invention, for example, skimmed milk, skimmed milk concentrate, skimmed milk powder, buttermilk, buttermilk concentrate, buttermilk powder, casein dust or cheese dust-containing whey products, casein or combinations thereof can be used as casein-containing milk products. If the products are in powder form, they are reconstituted beforehand or during the process by adding water.

Die pH-Wertabsenkung in den Bereich von 2,5 bis 3,7 erfolgt bei der caseinhaltigen Mischung unter solchen Bedingungen, daß eine Caseinausfällung bei Durchlaufen des isoelektrischen Punkts entweder vermieden wird oder nicht zu einer Härtung der Eiweißpartikel führt, die die anschließende Wiederauflösung verhindert. Dies kann beispielsweise erreicht werden durch Vorlegen der Säure und Zugabe des flüssigen Milchprodukts zu dieser oder durch vorsichtigen Zusatz des Säuerungsmittels bei ausreichend niedriger Temperatur, die zweckmäßig unter 20° C liegt. Soweit eine Ausfällung von Casein bei der pH-Wertabsenkung auftritt, kann sie durch vorsichtige Erwärmung wieder in Lösungsform überführt werden. Als Caseinlösung werden dabei im Rahmen der Erfindung echte Lösungen sowie Quasi-Lösungen, die keine Suspensionen fester Caseinteilchen darstellen, verstanden.The pH drop in the range from 2.5 to 3.7 takes place in the casein-containing mixture under such conditions that casein precipitation when passing through the isoelectric point is either avoided or does not lead to hardening of the protein particles, which prevents the subsequent redissolution. This can be achieved, for example, by introducing the acid and adding the liquid milk product to it, or by carefully adding the acidifying agent at a sufficiently low temperature, which is expediently below 20 ° C. If casein precipitates when the pH is reduced, it can be brought back into solution by careful heating. In the context of the invention, the casein solution is understood to be real solutions and quasi-solutions which are not suspensions of solid casein particles.

Als Säuerungsmittel für die pH-Wertabsenkung können Mineralsäuren, wie Salzsäure und Phosphorsäure, organische Säuren, wie Ameisensäure und deren Homologe mit bis zu drei C-Atomen, Genußsäuren, wie z. B. Zitronensäure, Fumarsäure, Adipinsäure oder/und Glucono-Y-lacton, saure Milch- oder Molkeerzeugnisse, die insbesondere durch Kationenentzug über Ionenaustauscher oder Elektrodialyse erhalten werden, verwendet werden.Mineral acids such as hydrochloric acid and phosphoric acid, organic acids such as formic acid and their homologs with up to three carbon atoms, edible acids, such as. B. citric acid, fumaric acid, adipic acid and / or glucono-Y-lactone, acidic milk or whey products, which are obtained in particular by cation removal via ion exchangers or electrodialysis.

Der erhaltenen sauren Lösung wird Fett in der oben angegebenen Menge zugesetzt und dann emulgiert. Als Fett eignen sich tierische und pflanzliche Fette sowie Gemische derselben. Eine gewisse Fettmenge kann auch bereits im eingesetzten caseinhaltigen Milchprodukt enthalten sein. Soweit sie sich bei der pH-Wertabsenkung abgeschieden hat, wird sie zusammen mit der zugesetzten Fettmenge emulgiert.Fat is added to the acidic solution obtained in the amount indicated above and then emulsified. Animal and vegetable fats and mixtures thereof are suitable as fat. A certain amount of fat can already be contained in the milk product containing casein. Insofar as it has separated out when the pH value is lowered, it is emulsified together with the amount of fat added.

Die so erhaltene Emulsion kann entweder getrocknet oder direkt in flüssiger oder konzentrierter Form weiterverarbeitet werden. Wird die Emulsion getrocknet unter Bildung eines pulverförmigen Zwischenprodukts, welches nunmehr einen Fettgehalt von 1o bis 60, vorzugsweise bis 40 % i. T. aufweist, so bildet sich bei der Rekonstitution durch Zusatz von Wasser ser erneut eine homogene und stabile Emulsion, in welcher auch das Casein gelöst vorliegt.The emulsion obtained in this way can either be dried or processed further directly in liquid or concentrated form. If the emulsion is dried to form a powdery intermediate which now i a fat content of 1o to 6 0, preferably 0 to 4%. T. has, when reconstituted by adding water, a new homogeneous and stable emulsion is formed, in which the casein is also present in solution.

In vielen Fällen kann es zweckmäßig sein, die Emulsion vor der Durchführung weiterer Arbeitsschritte noch zu homogenisieren, um eine besonders gleichmäßige Tröpfchenverteilung zu erzielen.In many cases it may be advisable to homogenize the emulsion before carrying out further work steps in order to achieve a particularly uniform droplet distribution.

Die erhaltene, gegebenenfalls homogenisierte Emulsion kann entweder direkt oder nach vorheriger Trocknung oder gegebenenfalls Rekonstitution der getrockneten Emulsion durch Zusatz einer pH-regulierenden Substanz auf den pH-Wert von 3,8 bis 4,5 angehoben werden. Als pH-Wert regulierende Substanz eignen sich hierzu alkalisch reagierende Puffersalze, beispielsweise Alkali-oder Erdalkalisalze von Konservierungssäuren, Milch-oder Molkeprodukte sowie sonstige, eine ausreichende Pufferkapazität aufweisende Bestandteile von Mischfuttermitteln, wie z. B. Mineralstoffvormischungen, Getreideprodukte und dergleichen. Typische Beispiele für geeignete Salze von Konservierungssäuren sind die Natrium-oder Calciumsalze von Ameisensäure oder Propionsäure oder anderen üblichen Konservierungssäuren. Die pH-Wertanhebung erfolgt zweckmäßig bei Temperaturen unter 35°C, vorzugsweise unter 20 0C. Werden die Emulsionen zur Bereitung von Milchaustauschern verwendet, so bedeutet die solchermaßen herbeigeführte pH-Anhebung keine willkürliche Belastund des Tiers mit Salzen, welche die Osmolarität des Futters anheben, weil der pH-Ausgleich mit wertvollen und notwendigen Stoffen erfolgt. Bei Lebensmittelzubereitungen kann die pH-Anhebung über die Wahl der Rezepturkomponenten erfolgen, soweit es sich nicht um Stoffe handelt, welche eine Destabilisierung der Emulsion von vornherein bewirken.The optionally homogenized emulsion obtained can be raised to a pH of 3.8 to 4.5 either directly or after prior drying or, if appropriate, reconstitution of the dried emulsion by adding a pH-regulating substance. Suitable pH-regulating substances for this purpose are alkaline buffer salts, for example alkali or alkaline earth salts of preserving acids, milk or whey products, as well as other components of compound feed, such as. B. mineral premixes, cereal products and the like. Typical examples of ge Suitable salts of preserving acids are the sodium or calcium salts of formic acid or propionic acid or other usual preserving acids. The pH increase is expediently carried out at temperatures below 35 ° C, preferably below 2 0 0 C. If the emulsions for the preparation used by milk replacer, the thus-induced pH-raising means no random Bela hour of the animal with salts which the osmolarity of the feed raise because the pH balance is made with valuable and necessary substances. In the case of food preparations, the pH can be raised via the choice of the recipe components, provided that they are not substances that cause the emulsion to be destabilized from the outset.

Erfindungsgemäß erhaltenen sauren, caseinhaltigen Milchaustauschern können noch weitere, bei Milchaustauschern übliche Zusatzstoffe, wie Mineralsalze, Vitaminmischungen, Getreideprodukte und dergleichen zugesetzt werden. Diese Zusatzmittel und die in Betracht kommenden Mengen sind dem Fachmann bekannt und bedürfen hier keiner näheren Beschreibung. Durch die Erfindung wird eine saure caseinhaltige Emulsion erreicht, welche stabil ist gegen Ausflockung, Abscheidung des Fettes und mikrobiologische Veränderungen, gut vertragen wird und sich einfach anwenden läßt. Sie kann in flüssiger oder getrockneter Form zur Verfügung gestellt werden und bei der - .-Verwendung in Milchaustauschern entweder direkt oder nach Zusatz von Wasser oder wäßrigen Flüssigkeiten verfüttert werden.Acidic, casein-containing milk exchangers obtained according to the invention can also be used to add other additives customary in milk exchangers, such as mineral salts, vitamin mixtures, cereal products and the like. These additives and the quantities to be considered are known to the person skilled in the art and do not require any further description here. An acidic casein-containing emulsion is achieved by the invention, which is stable against flocculation, separation of the fat and microbiological changes, is well tolerated and is easy to use. It can be provided in liquid or dried form and, when used in milk exchangers, can be fed either directly or after adding water or aqueous liquids.

Die folgenden Beispiele erläutern die Erfindung weiter.The following examples further illustrate the invention.

B e i s p i e 1 1Example: 1 1

Herstellung einer sauren, caseinhaltigen Emulsion auf Basis Sauerrahmbuttermilch.Production of an acidic, casein-containing emulsion based on sour cream butter milk.

1oo kg Buttermilch (8,4 kg Trockenmasse, 3,o kg Protein, 4,o kg Milchzucker, 1,4 kg Minerale und Säuren, pH 4,5) werden mit 15o kg kationenaustauschgesäuerter Molke (9,3 kg Trockenmasse, 1,2 kg Protein, 7,4 kg Milchzukker, o,7 kg Minerale und Säuren, pH 1,9) vermischt. Die Mischung stellt nach kurzem Erwärmen und Rühren eine homogene Lösung von pH 3,3 dar. Sie wird eingedampft auf eine Konzentration von 35 % Trockenmasse. Der pH-Wert fällt dabei auf 2,9.100 kg of buttermilk (8.4 kg of dry matter, 3.00 kg of protein, 4.000 kg of milk sugar, 1.4 kg of minerals and acids, pH 4.5) are mixed with 150 kg of cation-exchange-acidified whey (9.3 kg of dry matter, 1.1 2 kg protein, 7.4 kg milk sugar, 0.7 kg minerals and acids, pH 1.9) mixed. After briefly heating and stirring, the mixture is a homogeneous solution of pH 3.3. It is evaporated to a concentration of 35% dry matter. The pH value drops to 2.9.

7 kg Pflanzenfettmischung werden in dieses Konzentrat (5o kg) einemulgiert unter intensivem Rühren. Diese Emulsion wird sprühgetrocknet zu einem Pulver mit 28 % Fett, 17 % Protein, 45 % Milchzucker, 8 % Minerale und Säuren, 2 % Wasser.7 kg vegetable fat mixture are emulsified into this concentrate (50 kg) with intensive stirring. This emulsion is spray dried to a powder with 28% fat, 17% protein, 45% milk sugar, 8% minerals and acids, 2% water.

Die Trockenemulsion konnte durch Zumischen von Magermilchpulver, Süßmolkepulver oder anderen pH-regulierenden Rezepturkomponenten auf pH-Bereiche zwischen 3,8 und 4,5 verschnitten werden und lieferte dann beim Rekonstituieren mit Wasser eine stabile feindisperse Mischung.The dry emulsion could be blended to pH ranges between 3.8 and 4.5 by adding skimmed milk powder, sweet whey powder or other pH-regulating formulation components and then provided a stable, finely dispersed mixture when reconstituted with water.

B e i s p i e 1 2Example: 1 2

Herstellung eines Milchaustauschers auf Basis Sauerrahm-Buttermilch:

  • 49oo kg Sauerrahmbuttermilch mit einer Trockenmasse 8,6 % werden mit 5ooo kg kationenausgetauschter Sauermolke von pH 1,5 und Trockenmasse 6,0 % und mit 24oo kg Süßmolke von einer Trockenmasse 6,3 % vermischt.
Production of a milk exchanger based on sour cream buttermilk:
  • 49oo kg of sour cream butter milk with a dry mass of 8.6% are mixed with 5ooo kg of cation-exchanged sour whey of pH 1.5 and dry matter 6, 0% and sweet whey having 24oo kg of dry mass mixed 6.3%.

Die Mischung wird auf 2500 kg Konzentrat von 35 % Trokkenmasse und pH 3,6 eingedickt. Dazu werden 9,2 kg 85 %ige Ameisensäure gegeben. Der pH-Wert sinkt dabei auf 3,3. Dann werden 100 kg einer Fettmischung, bestehend aus 5o kg Rinderfett, 22,5 kg Schweinefett, 22,5 kg Kokosfett, 3,7 kg Lecithin und 1,3 kg Monostearat, stabilisiert mit Butylhydroxytoluol, zugegeben und die Mi-schung emulgiert. In die Emulsion werden 5 kg Carboxymethylcellulose und 11,3 kg Calciumformiat unter intensivem Rühren eingemischt. Die Emulsion hat einen pH-Wert von 3,9 und ist haltbar. Zur Verfütterung wird das Konzentrat gegebenenfalls mit Vitaminen und Spurenelementen in der üblichen Weise versetzt und für die Bereitstellung zur Tränke mit 2,5 kg Wasser je kg Konzentrat verdünnt.The mixture is thickened to 25 0 0 kg concentrate of 35% dry mass and pH 3.6. 9.2 kg of 85 % formic acid are added. The pH value drops to 3.3. Then 100 kg of a fat mixture consisting of 5o kg beef fat, 22.5 kg lard, 22.5 kg coconut fat, 3.7 kg lecithin and 1.3 kg monostearate, stabilized with butylated hydroxytoluene was added, and the i-M research emulsified. 5 kg of carboxymethyl cellulose and 11.3 kg of calcium formate are mixed into the emulsion with vigorous stirring. The emulsion has a pH of 3.9 and is durable. For feeding, the concentrate is optionally mixed with vitamins and trace elements in the usual way and diluted with 2.5 kg of water per kg of concentrate for preparation for drinking.

B e i s p i e l 3Example 3

In 56o kg teilentzuckertes Molkekonzentrat (40 % Trokkenmasse, 16 % Lactose, 10 % Protein, 8 % Asche), vermischt mit 26o 1 1o%ige Salzsäure, werden 125o kg Magermilchkonzentrat (40 % Trockenmasse, 22 % Lactose, 14 % Protein, 3,2 % Asche, pH 6,5) unter intensivem Rühren eingemischt, bis eine homogene Dispersion ent- steht. Diese Dispersion wird mit 25o kg einer Fettmischung, wie in Beispiel 2 beschrieben, unter leichter Erwärmung emulgiert. Diese Mischung wird in üblicher Weise auf einem Sprühturm getrocknet zu einem Pulver mit 23 % Protein, 36 % Lactose, 11 % Asche, 25 % Fett, 2 % Wasser, pH der 10 %igen Lösung 3,0.125o kg of skimmed milk concentrate (40% dry matter, 22% lactose, 14% protein, 3 , 2% ash, pH 6.5) was mixed with vigorous stirring, until a homogeneous dispersion ent - stands. This dispersion is emulsified with 250 kg of a fat mixture, as described in Example 2, with gentle heating. This mixture is in the usual manner to a spray tower dried to a powder with 23% protein, 36% lactose, 11% ash, 25% fat, 2% water, pH of 1% solution 0 3, 0th

54o kg des Pulvers werden gemischt mit 33o kg Magermilchpulver, 65 kg Süßmolkepulver, 3o kg Quellmehl, 2o kg Calciumformiat und 15 kg Vitamin-Spurenelement-Vormischung. Der fertige Milchaustauscher hat einen pH in 10 %iger Lösung von 4,1.54o kg of the powder are mixed with 33o kg lean milk powder, 65 kg sweet whey powder, 3o kg flour source, 2o kg alciumformiat C and 15 kg Vitamin-trace element premix. The finished milk exchanger has a pH in a 0 % solution of 4.1.

B e i s p i e l 4Example 4

Es wird eine Emulsion, ausgehend von 56o kg teilentzukkertes Molkekonzentrat, 26o 1 10 %ige Salzsäure, 125o kg Magermilchkonzentrat und 25o kg Fett, wie in Beispiel 3 beschrieben, hergestellt. In diese Emulsion, welche einen pH von 2,5 hat, werden 1525 kg Magermilchkonzentrat unter intensivem Rühren eingemischt. Der pH-Wert steigt dabei auf 3,8. Die Mischung wird sprühgetrocknet. Der pH-Wert des Pulvers beträgt, in 10 %iger Auflösung gemessen, 4,o.It is an emulsion, from 56o kg teilentzukkertes whey concentrate, 26o 1 1 0% hydrochloric acid, 125o kg skim milk concentrate and 25o kg fat, prepared as described in Example 3. FIG. In this emulsion, which has a pH of 2.5, 1525 kg of skimmed milk concentrate are mixed in with vigorous stirring. The pH rises to 3.8. The mixture is spray dried. The pH of the powder is, in 0 1% strength measured resolution, 4, o.

92o kg des Trockenprodukts werden vermischt mit 3o kg Quellmehl, 2o kg Calciumformiat, 15 kg Vitamin-Spurenelement-Vormischung und 15 kg Guaran. Der fertige Milchaustauscher hat einen pH-Wert, in 10 %iger Auflösung gemessen, von 4,2.92o kg of the dry product are mixed with 3o kg of spring flour, 2o kg of calcium formate, 15 kg of vitamin trace element premix and 15 kg of guar gum. The finished milk exchanger has a pH, measured in 1 0 % resolution, of 4.2.

B e i s p i e l 5Example 5

In 36o 1 10 %iger Salzsäure werden 241o kg Magermilchkonzentrat eingerührt, bis eine homogene Dispersion ge- bildet ist. Diese Dispersion wird mit 333 kg Fettmischung versetzt und durch intensives Mischen zu einer Emulsion gebracht. Die Mischung hat einen pH von 2,6. Die Emulsion wird sprühgetrocknet, wobei ein Pulver mit 25 % Protein, 4o % Lactose, 6 % Asche und 25 % Fett anfällt. Der pH des Pulvers ist 3,1, in 10 %iger Auflösung gemessen.In 36o 1 1 0% hydrochloric acid 241o kg skim milk concentrate are stirred until a homogeneous dispersion is formed overall. This dispersion is mixed with 333 kg of fat mixture and brought to an emulsion by intensive mixing. The mixture has a pH of 2.6. The emulsion is spray dried, producing a powder with 25% protein, 40 % lactose, 6% ash and 25% fat. The pH of the powder is 3.1, measured in 1% strength 0 resolution.

600 kg des Pulvers werden mit 17o kg Magermilchpulver, 15o kg Süßmolkepulver, 2o kg Calciumformiat, 3o kg Quellmehl, 15 kg Vitamin-Spurenelement-Vormischung und 15 kg Guaran vermischt. Die fertige Mischung ergibt einen Milchaustauscher mit pH-Wert 4,1.6 00 kg of the powder are mixed with 17o kg of skimmed milk powder, 15o kg of sweet whey powder, 2o kg of calcium formate, 3o kg of spring meal, 15 kg of vitamin trace element premix and 15 kg of guar gum. The finished mixture results in a milk exchanger with a pH of 4.1.

Claims (8)

1. Verfahren zur Herstellung einer sauren, caseinhaltigen Fettemulsion, dadurch gekennzeichnet , daß man den pH-Wert eines caseinhaltigen Milchprodukts auf 2,5 bis 3,7 absenkt unter Lösung des Caseins, der sauren Lösung Fett bis auf einen Gehalt von 1o bis 60 %, bezogen auf die Trockenmasse, zusetzt und in eine Emulsion überführt, die Emulsion gegebenenfalls trocknet und die flüssige oder trockene Emulsion gegebenenfalls mit einer solchen Menge einer pH-regulierenden Substanz vermischt, daß der pH-Wert der flüssigen, gegebenenfalls rekonstituierten, Emulsion auf 3,8 bis 4,5 angehoben wird.1. A process for preparing an acid, casein-containing fat emulsion, characterized in that reducing the pH value of a casein-containing milk product to 2.5 to 3.7 to dissolve the casein, the acid solution up to a fat content of from 1o to 6 0 %, based on the dry matter, is added and converted into an emulsion, the emulsion optionally dries and the liquid or dry emulsion optionally mixed with an amount of a pH-regulating substance such that the pH of the liquid, optionally reconstituted, emulsion is 3 , 8 to 4.5 is raised. 2. Verfahren nach Anspruch 1, dadurch gekennzeichnet , daß man als caseinhaltiges Milchprodukt Magermilch, Buttermilch, deren Konzentrate oder eine Caseinlösung, verwendet.2. The method according to claim 1, characterized in that one uses skim milk, buttermilk, their concentrates or a casein solution as the casein-containing milk product. 3. Verfahren nach Anspruch 1 oder 2, dadurch gekennzeichnet , daß man zur pH-Wertabsenkung eine eßbare Säure, Ameisensäure oder ein gesäuertes Milch- oder Molkeprodukt verwendet.3. The method according to claim 1 or 2, characterized in that an edible acid, formic acid or an acidified milk or whey product is used to lower the pH. 4. Verfahren nach Anspruch 3, dadurch gekennzeichnet , daß man ein durch Kationenverminderung gesäuertes Milch- oder Molkeprodukt verwendet.4. The method according to claim 3, characterized in that one uses a milk or whey product acidified by cation reduction. 5. Verfahren nach einem der vorhergehenden Ansprüche, dadurch gekennzeichnet , daß die erhaltene Emulsion vor einer Anhebung des pH-Werts homogenisiert wird.5. The method according to any one of the preceding claims, characterized in that the emulsion obtained is homogenized before raising the pH. 6. Verfahren nach einem der vorhergehenden Ansprüche, dadurch gekennzeichnet , daß zur pH-Wertanhebung ein Puffersalz, ein Salz einer Konservierungssäure oder/und ein caseinhaltiges Milchprodukt, Molke- oder Molkeerzeugnis verwendet wird.6. The method according to any one of the preceding claims, characterized in that a buffer salt, a salt of a preserving acid and / or a casein-containing milk product, whey or whey product is used to raise the pH. 7. Emulsion nach einem der vorhergehenden Ansprüche, dadurch gekennzeichnet , daß sie nach dem Verfahren eines der Ansprüche 1 bis 6 hergestellt ist.7. Emulsion according to one of the preceding claims, characterized in that it is produced by the method of one of claims 1 to 6. 8. Verwendung von Emulsionen gemäß Anspruch 7 zur Herstellung von Milchaustauschern.8. Use of emulsions according to claim 7 for the production of milk replacers.
EP80106938A 1979-11-29 1980-11-10 Dry emulsion of fatty material and process for preparing it Expired EP0029937B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AT80106938T ATE7842T1 (en) 1979-11-29 1980-11-10 DRY FAT EMULSION AND PROCESS FOR ITS PRODUCTION.

Applications Claiming Priority (2)

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DE2948150 1979-11-29
DE19792948150 DE2948150A1 (en) 1979-11-29 1979-11-29 METHOD FOR PRODUCING AN ACID, CAS-CONTAINING MILK EXCHANGER

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EP0029937A2 true EP0029937A2 (en) 1981-06-10
EP0029937A3 EP0029937A3 (en) 1982-01-27
EP0029937B1 EP0029937B1 (en) 1984-06-13

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0255660A1 (en) * 1986-07-24 1988-02-10 Asahi Denka Kogyo Kabushiki Kaisha Oil-in-water type emulsified fat or oil composition
FR2670365A1 (en) * 1990-12-18 1992-06-19 Eurial MILK BEVERAGE AND PROCESS FOR ITS PREPARATION.
CN106172185A (en) * 2016-07-05 2016-12-07 宁夏利明畜牧科技有限公司 A kind of calf integration method for breeding

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SE461498B (en) * 1988-03-28 1990-02-26 Jungvid Hans Ab STARTING FEED TO BE ADMINISTERED TO YOUNG ANIMALS DURING THE FIRST WEEKS

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1239551B (en) * 1962-04-05 1967-04-27 Meggle Fa Josef Anton Process for the production of fat emulsions suitable as animal feed
DE1792614A1 (en) * 1968-09-25 1971-11-25 Flachsroeste Berching Gmbh Feed milk and process for its production
DE2814772A1 (en) * 1978-04-05 1979-10-11 Meggle Milchind Gmbh & Co Colostrum utilisation in feeding older calves - by combining with acid whey and opt. preserving acid, and diluting with water
GB2022392A (en) * 1978-06-06 1979-12-19 Meggle Milchind Gmbh & Co A milk substitute and process for the production thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1239551B (en) * 1962-04-05 1967-04-27 Meggle Fa Josef Anton Process for the production of fat emulsions suitable as animal feed
DE1792614A1 (en) * 1968-09-25 1971-11-25 Flachsroeste Berching Gmbh Feed milk and process for its production
DE2814772A1 (en) * 1978-04-05 1979-10-11 Meggle Milchind Gmbh & Co Colostrum utilisation in feeding older calves - by combining with acid whey and opt. preserving acid, and diluting with water
GB2022392A (en) * 1978-06-06 1979-12-19 Meggle Milchind Gmbh & Co A milk substitute and process for the production thereof

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0255660A1 (en) * 1986-07-24 1988-02-10 Asahi Denka Kogyo Kabushiki Kaisha Oil-in-water type emulsified fat or oil composition
FR2670365A1 (en) * 1990-12-18 1992-06-19 Eurial MILK BEVERAGE AND PROCESS FOR ITS PREPARATION.
EP0491623A1 (en) * 1990-12-18 1992-06-24 Societe Eurial Milk drink and process for its preparation
CN106172185A (en) * 2016-07-05 2016-12-07 宁夏利明畜牧科技有限公司 A kind of calf integration method for breeding

Also Published As

Publication number Publication date
EP0029937B1 (en) 1984-06-13
EP0029937A3 (en) 1982-01-27
DE2948150A1 (en) 1981-06-19
DE3068246D1 (en) 1984-07-19
ATE7842T1 (en) 1984-06-15

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